Apple-vanilla sambuc made from fruit puree and whipped proteins is a great treat for your loved ones. This low-calorie, airy and delicate dessert will appeal to both adults and children.
Preparation
Pour 1 tablespoon of gelatin into a small glass container. Pour 1/2 cup of cold boiled water over it. After 20-30 minutes, the gelatin should swell.
Bake the apples in the oven. To do this, they must first be washed well. Place 3 whole apples, without peeling, on a baking sheet. Bake in an oven preheated to 180-200 ° C for 20-30 minutes.
Preparation
Peel and core the cooled apples. Cut them into small wedges and transfer to a saucepan. Add 4 tablespoons of water. Cover the saucepan and simmer the apples for 10-15 minutes, until tender. Mash them with a fork until they become uniform. Cool the finished applesauce.
Add 1 tablespoon of lemon juice, 2 egg whites, 1 tablespoon of granulated sugar, 1 bag of vanilla sugar, 1/2 teaspoon of cinnamon to the resulting puree. Whisk all ingredients using a blender for 2-3 minutes.
Heat the previously prepared gelatin in a steam bath to completely dissolve. Combine it with the apple mixture, stirring regularly.
Put some apricot jam or puree into the molds on the bottom first. You can buy it at the grocery store or make your own. Next, carefully lay out the prepared apple-vanilla mass. You should have 5-6 servings. Place the molds in the refrigerator for 2-3 hours. This time will be enough for the apple-vanilla sambuc to freeze.
Serving apple-vanilla sambuca
Before serving dessert, garnish the dish with a quarter of an apricot or a thin circle of apple. Top with apple-vanilla sambuc, you can sprinkle with grated chocolate and confiture. This dish will be the perfect end to your dinner.
